Brewed to celebrate the fifth birthday of Chesham Tap & Bottle Shop (our first outlet), this pale ale has been brewed with fresh peaches and lactose, plus an abundance of new world hops for a smooth, full mouthfeel and an incredibly fruity flavour profile. Happy Birthday Chesham! Here’s to the next five!
We brew beer, but we also brew a lot of tea, (for office consumption). “hang on a minute, why don’t we combine the two!” we thought, so that’s what we did. This pale is infused with rooibos + darjeeling tea for a delicate, refreshing & invigorating flavour experience.
Summertime, and the sippin’s easy! this beer is the first mad squirrel sour and is designed to be the perfect accompaniment to long hot days and al fresco drinking. Expect a fruity refreshing first wave to be followed by a face scrunching sour second wave. Pucker up for puckerberry!
“Strewth, they’ve gone troppo!” The Aussie bloke shouts in your direction. Not because you’ve gone crazy from the extreme tropical heat, instead because your sipping on this Tropical IPA made with Aussie Hops.Passionfruit, citrus, peach flavours & a bitterness to match when Karl cheated on Susan in neighbours.
“Brewed with hops from the land of the long white cloud, this beer is a Koha (gift) of fruity refreshment. Rakau, Wai-iti, Dr Rudi & Motueka hops give lemon and stone fruit notes that lead to a bitter citrus finish. Flavours grown in NZ and gifted from our brewery to your palate”.
It looks like a pale but tastes like a stout? That’s Hoodwink messing with your mind. Made with lactose, vanilla and white chocolate this luscious dessert beer has disguised its decadent purpose in the finery of a golden ale. Hoodwink, this is one trick you will enjoy being played on you.
The latest addition to our “De La Theme” series; De La Nut is a hazelnut milk stout. 4.5%, smooth and creamy from added lactose sugar. Expect sweet chocolate, and caramel flavours, finished off with a decadent nutty edge. Squirrels, nuts, the jokes write themselves!
A classic Belgian style, brewed by modern hop obsessives. Ascension has been hopped in the mash, the boil, double dry-hopped and then fermented with a blend of Vermont and Belle Saison yeast. The result is totally a elevating fruit forward flavour flight with a dry saison finish, Ascension Saison, hopped to the power of four!